Venison Steak Au Poivre

Ingredients

Supermarkets sell farmed venison steaks, but you can also buy tender wild red-or roe-deer loin medallions by mail order. In this case, allow 2 medallions (60g each) per person, as it is deliciously rich meat. Roe deer is less gamey than red deer.

Advertisement

3 tablespoons black peppercorns

6 trimmed 170g venison steaks

6 tablespoons extra-virgin olive oil

Salt

6 tablespoons brandy

150ml dry white wine

900ml good, concentrated chicken stock

100g chilled unsalted butter, diced

TO SERVE:

Celeriac mash or parsnip crisps

Method

Heat the oven to its lowest setting. Roughly crush the peppercorns using a pestle and mortar or a spice grinder; or place them between two sheets of greaseproof paper and crush with a rolling pin. Coat each of the steaks in the crushed peppercorns, pressing them into the meat.

Set 2 non-stick frying pans over a medium-high heat. Add 3 tablespoons oil to each pan. Season the steaks with salt, and place 3 in each pan. Sear briskly on both sides until well coloured. This will take about 3 minutes for medium-rare. Remove from the heat. Pour half the brandy over the first pan and set alight. Once the flames have gone out, transfer the steaks to the warm oven. Repeat the process with the second pan.

Return both pans to the heat. Pour half the white wine into each pan, stirring vigorously to loosen any sediment or peppercorns. Boil the wine until it has reduced to a few tablespoons, then add 450ml chicken stock to each pan. Boil vigorously until it has reduced to a flavoursome sauce. Reduce the heat to low and whisk 50g butter into each pan. Remove from the heat and return 3 steaks and their juices to each pan. Lightly coat in the sauce and serve immediately.

To drink: A red from the northern Rhone, Burgundy, Bandel or Barolo, or an Aglianico: M Chapoutier Crozes-Hermitage Les Meyson­niers, £15.99, Sainsbury's.